Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Choi, Yun-Sang; Choi, Jeong-Hoo; Han, Doo-Jeong; Kim, Hack-Youn; Lee, Mi-Ai; Kim, Hyun‐Wook; Lee, Ju-Woon; Chung, Hai-Jung; Kim, Cheon-Jei

doi:10.1016/j.meatsci.2009.08.048

Cited by 160 publications

(157 citation statements)

References 44 publications

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“…Choi et al (2010) showed GSD supplementation in pigs decreased levels of total fat 30% to 20%, this being important note for meat quality and closely correlated with lipid metabolism of animals. Kim et al (2010) studied the effects of GSD on plasma lipid profile in rats and there were also significant reduction in total cholesterol and LDL-cholesterol.…”

Section: Gso and Physiological Aspects Of Lipidsmentioning

confidence: 82%

Grape seed oil: a potential functional food?

et al. 2015

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Section: Gso and Physiological Aspects Of Lipidsmentioning

confidence: 82%

Grape seed oil: a potential functional food?

et al. 2015

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“…According to Lee et al (2008), elevating the viscosity of meat emulsion is mainly associated with the water binding capacity and dietary fiber content. Choi et al (2010) indicated that rice bran fiber provides higher water retention and improved viscosity. Shand (2000) reported that an increase in emulsion viscosity is related to an increase in emulsion stability.…”

Section: A -Cmentioning

confidence: 99%

“…No significant difference was observed in sarcoplasmic, myofibrillar, and total protein solubilities between the control and treatments with makgeolli lees fiber. According to Choi et al (2010), protein solubility profiles are effective indicators of the degree of protein denaturation during processing, and these profiles are affected by cooking time and temperature (Zayas, 1997). Also, Linden and Lorient (1999) and Sarma et al (2000) reported that while myofibrillar proteins in meat emulsions have the most important role, the effect of sarcoplasmic proteins on emulsification is relatively low.…”

Section: A -Cmentioning

confidence: 99%

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Choi¹,

Park²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.

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“…Model sistem et emülsiyonlarına üzüm çekirdeği ve soya yağı ile hazırlanan O/W emülsiyonun hayvansal yağ ile %30 oranında ikame edilmesiyle pişme kaybı artarken, emülsiyon stabilitesinin azaltıldığı bildirilmiştir [27]. Yapılan bir çalışmada üzüm çekirdeği/ayçiçeği yağı ile hazırlanan O/W emülsiyonların %20'ye kadar hayvansal yağ ile ikame edildiğinde duyusal parametrelerde olumsuz etki görülmediği vurgulanmıştır [28].…”

Section: Et üRünleri̇nde Emülsi̇fi̇ye Yağlarin Kullanilmasiunclassified

Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı

Karabıyıkoğlu¹,

Serdaroğlu²

2017

Akademik Gıda

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Uses of Emulsified Lipid Phases in Meat Product Formulations ABSTRACTIn recent years there has been growing consumer interest towards healthier meat products. Reformulation is one of the most important approaches for the development of meat products containing functional and low-fat additives with modified fatty acid profile. Three main goals related to the improvement of fat content using meat reformulation strategies by structured emulsions (simple, gelled and double emulsions) are reduction of total fat, cholesterol and modification of fatty acid profiles. Gel emulsions, a recent technique in formulation of healthier meat products, are systems created through stabilizing of an emulsion in a hydrogel structure. Multiple emulsions present novel approaches in carrying of bioactive compounds and/or reduction of fat in food industry. O/W gel and W1/O/W2 multiple emulsions are brand new delivery systems for food industry and so, except a very few research, their utilization in industrial meat products has not been studied extensively. This review provides information on the types of lipid emulsions used in meat products and their applicability in meat industry.

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Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

Cited by 160 publications

References 44 publications

Grape seed oil: a potential functional food?

Grape seed oil: a potential functional food?

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Et Ürünleri Formülasyonlarında Emülsifiye Edilmiş Yağların Kullanımı

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